BUTTERNUT TARTE

As autumn arrives, we often look for comforting and hearty recipes. Butternut squash, the season’s star with its delicate buttery and nutty flavor, perfectly fits the bill. This versatile squash can be enjoyed in soups, roasted, in gratins, salads, and also in tarts.

This autumn butternut squash tart recipe, also called “Doubeurre,” is both flavorful and very easy to make. For a beautiful presentation, you can use a mandoline to thinly slice the squash and create an elegant rosette. For an even richer version, consider adding duck or bacon.

 
tarte butternut et fromage
 

Ingredients for 4 people :

  • 1 butternut squash

  • 1 broth (vegetable or chicken)

  • 1 shortcrust or puff pastry

  • 4 eggs

  • Sesame seeds or cumin seeds

  • A bit of crème fraîche

  • Grated cheese: cheddar, emmental, parmesan, etc.

  • Salt, pepper

  • 1 tablespoon of sesame oil or pumpkin seed oil

Instructions :

Preheat the oven to 180°C (350°F). Place the pastry in a tart pan lined with parchment paper. Once the oven is hot, blind bake the pastry for 15 minutes.

Peel the butternut squash and use a mandoline to slice it into thin, round slices about 2 to 3 millimeters thick. Prepare your broth and bring it to a boil. Par-cook the butternut slices in the boiling broth for about 10 minutes, then drain.

In a bowl, beat the 4 eggs with a little crème fraîche. Season with salt and pepper.

Once the pastry is partially cooked, remove it from the oven and arrange the butternut slices in the tart pan to form a beautiful rosette pattern. Pour the egg and crème mixture over the squash, and sprinkle the grated cheese on top. Make sure the mixture seeps well between the slices.

Sprinkle the tart with sesame or cumin seeds, or another spice of your choice. Bake for 45 minutes at 180°C (350°F).

When the butternut tart is nicely cooked, drizzle a tablespoon of sesame or pumpkin seed oil on top. Serve simply with a green salad or a sautéed mushroom side dish !